Christian world is Easter now and people may cook birds and hunting eggs..but this Omelette is without eggs.
Omuraisu is another popular comfort food in Japan. The name came from Omelette (and) rice.
The inside of rice is mostly ketchup rice, but can be other sort of fried rice.
When I make this recipe, I tried to use just Tofu, flour and corn starch,and a little bit of oil, it wasn't succeed.The texture wasn't the best, the omelette was too soft to flip.
Many people uses chickpea flour for omelette, but I didin't want to make complicated recipe so just tried using simplest ingredients.
I was thinking about the texture - How can I get the curdle-y, sort of gel-ish texture like cooked eggs.
Then tried adding Agar agar. I assumed it would be cooked while cooking the omelette.
Then it was succeed.The inside is curdle-ish, outside is crispy.
Here is the recipe. With Japanese-y tomato sauce.
<ingredients, 2 servings>
Silk tofu about 1 cup
Soy milk or other neutral milk 1/4 cup
Flour 2 Tbsp
Corn starch 1 Tbsp
Agar agr 2 Teaspoon
Salt and pepper
< For filling>
Left over cooked rice 2 cups
*Left over vegetables : chopped in small dice. : Optional
Garlic 1 clove, minced
Tomato Ketup or tomato sauce , 2 Tbsp
Salt and pepper
<Japanese ish tomato sauce>
Tomato paste, 1/2 cup
Celery, 2 steaks, diced
Onion,1/4 piece, diced
Garlic, 1 clove, chopped
Capers, 1 tea spoon
Apple cider vinegar, 2 teaspoon
Kelp, strip,1 inch long, 1/2 inch wide
Agave syrup or other sweetener 2Tbsp (As your taste buds.)
Salt and pepper
Make tomato sauce first.
Put water and kelp in a small pot, boil until fully boiled, then leave from the heat,leave it around 15 min and take out the kelp.This is easy dashi stock.
Put all ingredients in the dashi stock pot, then heat up with medium high, when it is bubbling, change the heat as low heat, leave it 20min.
Blend the tomato mixture with hand blender, set aside.
Make the filling.You can do it while you are waiting to done the tomato sauce.
Fry the rice with a little bit of frying oil, if you want it with vegetables, veggies first (does it sound like ladies first?! Dad joke).
Mix in ketchup or tomato sauce with the fried rice, make taste with S+P.
Put it on a plate, make it like nice small hill.
Blend all ingredients with hand blender, beside frying oil.If the mixture was too thick, add more neutral milk.Make it as the same texture of pancake dough.
Fry the tofu mixture.
Put little bit of oil in a frying pan, put it on medium high heat.
Ladle the tofu mixture in, about 1/4 cup (4oz). You can eyeball it.
Spread it as your size, change the heat as medium low, wait until the edge looks dry.
Make sure the bottom of tofu mixture was fully fried, then flip. You will get nice crust on the top.
Fry it for 1-2 min or so, put it on the ketchup rice hill.
Put the tomato sauce.Done.
It means a bowl, for a meal, a bowl of rice with some toppings in Japan.
I think it is one of popular food item in Japan, like ramen.
The most important part of Donburi is the sauce. Many of dounburi sauces are made with dashi stock, Mirin (soy sauce) and soy sauce. Sometimes just use soy sauce.
This time..I made barsamic reduction with soy sauce for the donburi sauce.
The idea of Barsamic vingegar with soy sauce was popular in early to mid 2000, if my memory was correct.
Sounds like missing match but actually.. nice. Sweetness of vinegar and punchy acidity from the barsamic are perfect fit with soy sauce.
Sounds like the last post, adobo? Adobo needs milder acidity. Reduced Barsamic is round but sharp, it has depth of flavor.
Let’s talk about rice.
Cooking perfect white rice with a pot is a bit tricky if you are not used to, so I made grain rice for this recipe - brown rice with barley, buckwheat groats.
-Ingredients: for one serving, the grains would be for 3 -
<for the topping>
Frozen edamame, if you could find without pod..1/2 cup
Tofu, 2 inch long, 1/4 inch thick for pan frying.
Vegetables for roast, slice & line with drizzling olive oil, salt and pepper on a baking sheet with parchment paper.
The vegetables are as you like..
I used zucchini, rainbow carrots, aaasparagus. I’d recommend Kabocha squash, red peppers, mushroom, cauliflower, etc.
Frying oil, salt, pepper
Barsamic vinegar 1 cup
Soy sauce 3Tbsp
1/2 cup barley
1/2 cup buckwheat
1/2 cup brown rice
*soak them over night works faster to cook, overall, need to soak them at least 2 hours.
*equipment for the cooking grains: A deep pot, it’s the best because it boils over easily.
Make the sauce.
Put balsamic vinegar in a pot and heat it up until it is boiling.
Change the heat as low, and reduce until it reached half amount, then add soy sauce.If you like sweeter taste, go ahead to add sugar.
Wash grains together and put them in a pot.
Add water. Measure the water level as your first finger line when you put your pointing finger the top of grains. I don’t know who told me, but this works for all kinds of grains.
Put the pot on the heat. Medium high with a lid. Watch out boiling over.
In the mean time, roast vegetables with olive oil and salt and pepper with a oven (around 450F, 20 min).
When it reached the boiling point, change the heat to medium low heat and get the lid slight off to evaporate the steam.
After about 20 min, check the pot, if there is no liquid, change the heat as low, simmer down for 10 minutes. You might think this is done but this is the Japanese trick..steaming. Put the lid back on completely close, then steam 5-7 min.
Finally, the grains have been cooked.
Fry the edamame beans with oil, salt and pepper. Just fry them quickly with high heat and set aside. Fry the sliced tofu as your doneness.
Put the grains in a bowl, then put edamame on, then sauce lightly on top, vegetables and tofu,sauce again as your good amount.
As I announced.. will do my vegan dinner event series "Far east" vol.3.
It will be secret dinner style, the number of seats are very limited. April 23 (Mon), at 7pm.
As the title is "Roots and culture"..we won't serve Jamaican food... We will serve roots vegetables and cultured ingredients themed food.
The detail & tickets are here. Only a few seats left.
You can see some of the past event menu in my instagram, #fareastyvr
I had a serious conversation with my Philipino friend the other day.
I thought about Adobo means Spanish Adobo like red sauce, but it is different.
Philipino one is very simple, nearly Japanese teriyaki but it is acidic, Westernized version, I would say.
Normally with meat and using richness and depth of "umami" from the meat.
I tried to make vegan version..was succeed!
Here is the recipe:
Firm tofu, 300-350g, Cut water and slice in 1/2 inch thick, as you like the shape. I'd recommend rectangle is easy to cook.
Veggie stock, 1cup for marinade sauce.
Soy sauce, 1/4 cup and 2 Tb separate both
Vinegar, 1/4 cup, I used apple cider, but the best is white vinegar.
Salt, 1/2 tsp + amount of finishing taste
Konbu(Kelp), 2 inch long & 1/2wide
Maple syrup or Brown sugar 1/4 cup
Bay leaf, 3 pieces
Garlic, 2-3 cloves clushed
Ginger, 1/8 piece, chopped
Corn starch, 1 Tbsp
Soy sauce, 2Tbsp for the graze
Veggie stock, 1 cup for the graze
Pepper, for finishing the taste
Oil, for fry about 3 tablespoons
Mix all liquid ingredients besides oil to make marinade sauce.
Marinade the tofu slices in the sauce, add Konbu piece and leave them in the fridge over night.
Take the tofu out from the sauce, keep the sauce and kelp.
Lightly off the water from the tofu with paper towel, then fry them on a frying pan with oil, medium high heat.
Take good amount time to fry all sides until the colour got golden brown and the surface look slightly dry. This process is for keeping the shape of tofu, as well as making good flavour.
Add the marinade sauce into the pan, then bay leaves and garlics, ginger.
Simmer for a while with medium heat until the sauce reach half amount.
Take the tofu out from the pan, keep the sauce.
Mix the veggie stock and soy sauce for graze and corn starch, in a small bowl, until the mixture get very incorporated.
Heat up the pan with the cooked sauce with medium low heat, then add the corn starch mixture, mix well quickly with spatura or wooden spoon until the sauce get set, then make the taste with salt and pepper.
Take the tofu slices back to the pan and coat the sauce.
By the way, this is totally different subject but I will do Vegan contemporary dinner event.
This is the 3rd edition, secret dinner.
Check it out the detail here.
When I saw Tempea food's Instagram story that about the teriyaki tempeh and pinapple, reminded me sweet and sour pork.
I didn't like it with pineapple when I was a kid, but now, I like it. It makes sense the pineapple brings good acidity and sweetness.
However. I didn't make it for long..I even forgot about it.
Then, I came up with this recipe. Vegan sweet and sour...tempeh balls. People use ketchup for the sauce..but my recipe doesn't.
You can add it if you desired.
Ingredients : about two servings
Flax seed, 1 Tbsp
Water, 1/4 cup
Tempeh, 100g, crushed
Small onion, 1/4 piece , diced in small
Corn starch, 3 Tbsp
Corn meal, 1Tbsp
Sesame paste(Tahini), 1 Tbsp
Salt and pepper to taste
Oil to fry
Corn starch for dusting the balls
<Sweet and sour vegetables>
- Veggies -
Onion, small, 1/4 piece, cut in bite size
Carrot, 1 piece, cut in bite size
Celery, 1 steak,cut in bite size
Red pepper, 1 piece,cut in bite size
Pine apple, 1/4 pound, cut in bite size
Button mushrooms, tiny ones, half hands full
Garlic, 1 piece, minced
Ginger, 1/4 inch, minced
- sauce -
Corn starch, 1/4 cup
Veggie stock or water, 1 cup
Apple cider vinegar, 1/2 cup
Maple syrup, 3 Tbsp
Soy sauce, 3 Tbsp
Salt and pepper to taste
Make the tempeh balls.
Perheat the oven to 400F.
Put all ingredients together and mix well until you can make the shape.
Make them into balls, and dust with corn starch.
Pan fry them with frying oil, with keep rolling them time to time.
Once it got a colour, line them to a sheet pan with a parchment paper, put in the oven for 30 min.
Make sweet and sour vegetables.
Mix all of the sauce ingredients in a bowl, set aside.
Fry onions first until they reached slight transparent, and add carrots, keep frying for a while, then add celery, red peppers and mushrooms, pineapples.( About 20 min, until the carrot get slightly soft)
Put the sauce liquid into the pan, keep stirling until the sauce got lightly set.
Finishing with salt and pepper, take out the balls from the oven, and mix into the sauce.
I started this dinner event "Far East " almost a year ago.
It supposed to be one time experimental event but by some requests, I decided to continue.
However. I like to do it just Spring to Autumn because during winter in Vancouver is wet, tough to get wild ingredients.
This is Vol.3.
And to start again, for warming up from my winter break..it will be secret dinner style at a back yard.
Contemporary vegan, Japanese monk food inspired meals - 5 course tastings menu + dessert.
Using wild and farm fresh ingredients.
Will announce more about it soon. Stay tuned.
Fufu is popular african meal made with fermented cassava dumplings. The shape is mostly like a log or sometimes round. I had this meal when I was travelling in Japan at an african restaurant called "Los Barbados" And tried to make it in my style - using baby taro instead of cassava.
In Japan, cassava is not common, baby taro is popular. People call it "satoimo". The history is so long, they are grown in Japan since 1300 B.C. ,amazing!
Back to the fufu. I researched about the meal. I thought it is like gnocchi but seems it is commonly eaten without recook after made the shape, and also my chef friend said it is popular with peanuts soup.
So.. I imagined the soup must have rich nutty flavour, then as I make Japanese fusion..made the soup with miso instead of peanuts. It was like earthy tomato soup.
Onion medium size, half, cut in dice
Garlic 2-3 cloves, sliced
Ginger 1/4 inch, small mince
Carrot 1 medium size, cut in dice
Celery 1 stake, cut in dice
Mushroom hand full, cut in 1/4
Okura 6-8 pieces.
Can hole tomato 1, crush the tomatos
Miso 1/4 cup
Bay leaf, 2 pieces
S+P to taste
Baby Taro 5 medium sized pieces, cut in dice
Corn starch 1/4 cup, mix well with 1 cup water
Tofu, 1 inch cube
First of all..prepare the fufu.
Ferment the taro. You can skip the fermentation if you feel lazy or don't like fermented flavour, but I'm sure it will be tastier when you do it.
Put in diced taro in a small jar with same amount of water, leave it in room temperature(likely warm place) in three days.
After three days..
Make the soup first.
Fry Onion in a medium sized soup pot with medium high heat, until it slight caramelized and put garlic, ginger, carrot, celery and keep stir frying for a while, add mushrooms stir frying again for a while, put the stock and crushed can tomatoes, add okura, bay leaves.
When it reached boiling, add miso and spices, switch the heat to low heat.
Stew it for a while at least 1 hour and finishing taste with salt and pepper.
Make the fufu.
When the potatos got slight softer, dump half of water, put in a food processor with all other ingredients.
Then process until smooth, transfer the mixture in a pot.
So this is the magical playing with starch..
Put the pot in medium heat, stir the mixture with wooden spoon until thick. You will need really patient.
When the mixture started bubbling, change the heat to medium low, keep stirling.
When the dough reached good thickness - like you can make the shape but still sticky, stop the heat and cool down the dough, after the dough reached touchable temperature, make the shape into as you like.I made them as Italian gnudie sizes.
As I wrote ahead, people eats it without reheat. However. I put them in the soup and quickly heated up.
To me it's better because the fufu sucked the soup flavour.
Tomoko Tahara A.K.A.#cookhatter
<Restaurans in Vancouver>
The Acorn : Vegetarian restaurant
The birds and beets : Cafe
Cacao Vancouver:Modern latin
The mackenzieroom:Modern coastal
Birds and beets
Tempea food: tempeh maker
<Restaurant in Japan>
Bon Gout: Bakery and wine
Bar Pancho:Spanish tapas
Takanoya :Gastro pub